menu

–  for the table –

  • nini’s ice box pickles

    cucumber, ginger, thai basil, lemongrass, chili

    - v, gf, df

    7

  • cold smoked olives

    pickled peppers, citrus

    - v, gf, df

    8

  • pork rinds

    cilantro lime aioli

    - gf, df

    9

  • smoked bologna

    spicy cheddar, mustard glaze

    - gf

    10

  • deviled eggs

    chimichurri

    - v, gf, df

    11

  • stuffed mushrooms

    smoked jalapeno, cream cheese, black garlic, berry bbq

    - v, gf

    12

with bread/crackers

  • butter bean hummus

    sun dried tomato, confit garlic, pine nut pesto, pita

    - v, gf, df

    12

  • pimento cheese

    nashville hot sauce, butter crackers

    - v, gf

    12

  • spicy beer cheese

    crudité, garlic crackers

    - v

    13

  • smoked fish dip

    cartel hot sauce, garlic crackers

    - gf

    13

  • double stuffed burrata

    summer squash chow chow, roasted garlic ricotta, grilled bread

    - v, gf

    14

salads

  • early fall chop salad *

    roasted butternut, bleu cheese, pears, bacon, maple sherry vinaigrette

    - v, gf, df

    13 / 22

  • grilled caesar *

    castelvetrano olives, grilled onions, parmesan, herbed bread crumbs

    - gf, df

    12 / 21

seasonal starters

  • chilled leek soup

    lima beans, caramelized onion, pears, dill, olive oil crouton

    - v, gf, df

    12

  • sticky ribs

    mezcal glaze, charred jalapeno slaw, coriander, cashew salsa macha

    - gf, df

    14 / 28

  • griddled meatloaf

    bacon braised green beans, pepper jelly glaze

    - gf

    14 / 28

–  supper –

from the garden

  • oyster mushrooms *

    charred broccolini, black garlic, bourbonyaki, plum, sesame

    - v, gf, df

    22

  • roasted carrots *

    brussels sprouts, brown butter, paprika aioli, savory granola

    - v, gf, df

    22

  • loaded butternut *

    korean bbq sauce, fermented cabbage, sesame rice crispy, scallion, go ju jang aioli

    - v, gf, df

    22

  • * to any salad or entree,

    add pork belly 9

    add grilled shrimp 12

land, lake, & sea

  • local ky catfish

    lemon herb couscous, marinated tomato salad, tahini caramel

    - gf, df

    27

  • gulf shrimp roll

    potato salad, last melon’s of summer, white bbq sauce, garlic buttered roll

    - df

    28

  • grilled pork loin

    sweet tea brined, whooped parsnips, fried granny smith apples, maple cider slaw, peanuts

    - gf

    28

  • braised pork shoulder

    field peas, sweet greens, fennel aioli, bacon fat cornbread

    - gf, df

    29

  • shrimp & grits

    spicy pork shank, button mushrooms, new orleans bbq sauce, pimento cheese grits

    - gf

    30

  • riverfront steak

    prime aged local ny strip, meemaw’s hashbrown casserole, butter corn flakes, bone sauce

    - gf, df

    64

– sides –

  • cornbread 4

  • sweet greens 4

  • black eye peas 4

  • grilled bread 3

  • pimento cheese grits 4

  • garlic butter fries 9

  • parmesan truffle fries 11

– sweets –

  • plum pecan pie

    ginger whoop, plum coulis, bebe’s pie crust

    - v

    14

  • bacon fat brownie

    vanilla marshmallow fluff, peanut butter, coconut caramel

    - df

    13

  • carrot cake

    vanilla buttercream, cinnamon toast praline

    - df

    14

  • jasmine pavlova

    white chocolate, meringue, oranges, lemon curd

    - v, gf

    12

  • peach - grapefruit popsicle

    - v, gf, df

    5

  • house churned ice cream

    lavender

    - v, gf

    3 / 6

– after dinner drinks –

  • freight house express

    mr. black coffee liqour, lavazza espresso, jeptha creed vodka, chocolate bitters

    14

  • featured after-dinner bourbon

    thomas s. moore, madeira casks finish, 96.5 proof,

    Nose: ripe stone fruits, toasted oak, baking spices Palate: fig jam, rye spice, caramelized brown sugar Finish: dusty & dry fruit, mocha, light smoke

    17

  • round of beers for the kitchen

    food so good you want to thank the kitchen for a job well done?

    buy a round for the staff to enjoy at the end of their shift

    50

– chef’s tasting menu –

  • five savory courses + one sweet course 110

    optional six-course wine pairing 65

    * available by reservation only and must be booked 48 hours in advance

BOOK CHEF'S TASTING NOW

sara bradley: chef/proprietress

20% gratuity for parties/reservations of five or more, six-course chef’s tasting, prepaid bills, and tabs left open overnight 

$3.50pp fee when bringing any outside desserts into the restaurant

10% service charge on to-go orders

$25.00 cork fee 

like many small businesses, we’ve seen a rise in operating costs. to continue offering the convenience of credit cards, a small 3% surcharge will be added to credit card payments beginning april 1st, 2024. this amount is not more than what we pay in fees.  we encourage paying with debit cards, cash, or gift certificates to avoid the 3% fee.

 thank you for your continued understanding and support of our small business!

tyler van de velde: sous chef

megan broussard: pastry chef

zack smith: general manager

jake harris: beverage director

A NOTE: we hope you enjoy the food as much as we have enjoyed making it. all of our food is made from scratch daily. we do apologize if we run out of any items. while every effort is made to ensure proper timing of your courses, please keep in mind your food will be delivered as it’s prepared to ensure perfection in temperature and freshness.  

also, consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness.

chef’s tasting

bourbon & flights

cocktails

wine

beer

spirits

nonalcoholic

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